Fried Fish, Kerala-Style Recipe Recipe

Name: Fried Fish, Kerala-Style Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon peppercorns; 10 curry leaves; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; 1 teaspoon dried unsweetened coconut; 1/2 teaspoon turmeric powder; Kosher salt; 1 tablespoon lime juice; 1/2 tablespoon ginger-garlic paste (or 1 clove grated garlic mixed with 1 1/2 teaspoons grated ginger); 4 firm-fleshed fish steaks (such as kingfish), about 4 ounces each; 1 tablespoon oil; 1 lime wedge

Servings: persons

1 teaspoon peppercorns
10 curry leaves
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon dried unsweetened coconut
1/2 teaspoon turmeric powder
Kosher salt
1 tablespoon lime juice
1/2 tablespoon ginger-garlic paste (or 1 clove grated garlic mixed with 1 1/2 teaspoons grated ginger)
4 firm-fleshed fish steaks (such as kingfish), about 4 ounces each
1 tablespoon oil
1 lime wedge

1
Place peppercorns, curry leaves, fennel seeds, cumin seeds and coconut in a cast iron skillet and toast on low heat, stirring frequently, until fragrant, about 1 minute. Allow mixture to cool. Add turmeric and grind in a mortar and pestle or spice grinder.
2
Rub mixture evenly over fish and allow it to marinate for at least 20 minutes and up to 3 hours.
3
Heat oil in non-stick skillet over medium heat until shimmering. reduce heat to medium-low. Slide in the fish gently and cook, turning once, until cooked through, deep brown, and flesh flakes easily with a fork. The fish should have a deep golden almost charred color. Remove, drain on paper towel-lined plate, and serve immediately with lime wedges.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon peppercorns, 10 curry leaves, 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, and more.

Yes, Fried Fish, Kerala-Style Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Fish, Kerala-Style Recipe

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